Sufra Dayma:

Apple and Cheese Strudel

By Moushira Abdel-Malek

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Ingredients:

1 cup ricotta cheese

500 gms green apples

2 tsp finely grated lemon zest

1 tbsp fresh lemon juice

1/3 cup golden raisins

1/4 cup sugar

1 tbsp ground cinnamon + 1 tbsp extra for sifting

1 tbsp icing sugar for sifting

10 sheets phyllo pastry dough

3 tbsp melted butter

Method:

Preheat oven to 190 degrees. Process cheese in a food processor until smooth. Quarter the apples. Peel, core and cut quarters lengthwise into one cm slices. Combine apples, lemon zest and juice in a large bowl and gently mix until the apples are well coated. Add the raisins, cinnamon and sugar and mix well. Add the ricotta and stir gently to combine. Carefully unfold the phyllo sheets. Cover with a cold damp cloth. Place a sheet of phyllo pastry on a cool, dry working surface. Lightly brush with a little of the melted butter. Working quickly, place a second sheet on top and repeat until the ten sheets are layered. Place the apple and cheese mixture over the bottom third of one of the short sides of the layered phyllo, and spread it to level. Starting at the filling end, roll up firmly (Swiss-roll style). Carefully transfer the strudel to a large baking tray; seam side down. Brush with the remaining melted butter. Bake until pastry is crisp and golden browned (approx. 30 min.). Allow to set for ten minutes, then sift over some icing sugar, and then some cinnamon powder over the strudel. Cut in thick diagonals and serve.